Peel the potatoes and cut them into sticks of about 3 x 0.5 x 0.5 inches (sort of French-fry-shaped)—or into the size and shape of your preference.
In a soup kettle, heat the butter, lard or oil. Sautee the onion and garlic, stirring often, until the onion is translucent but not brown. Add the potatoes and tomatoes and continue to sautee and stir for another 5 minutes or so.
To serve your delicious Sonoran Cheese and Potato Soup: place a few cubes of (room temperature) cheese into each bowl. Ladle hot soup—broth, potatoes, and chile pieces—over the cheese. Serve with crackers or a crusty bread, if desired.
This dish lends itself to several delicious variations:
Sonoran Cheese and Potato Soup (Caldo de queso y papa) https://comboplate.net/sonoran-cheese-and-potato-soup-caldo-de-queso-y-papa/